Working in small batches, purée soup in a blender until smooth. Return to pot. Stir in ¼ cup cream. Simmer soup until flavors meld, 10–15 minutes longer. Season to taste with salt, pepper, and remaining 1 tsp. honey. Add more cream, if desired but make sure croutons will float.

Crouton Ingredients

8 slices bread

1 cup spinach

Old cheddar to taste

Butter- whipped with honey and paprika to taste

Ground pepper

Directions

Butter one side of each slice of bread. Arrange spinach on to four pieces of bread, and sprinkle with grated cheese, add pepper and close the sandwich. In a heated pan gently grill each side of the sandwiches. Once toasted cool and cut into small squares and serve on top of soup.

In a large pot, heat oil over medium heat. Add garlic and ginger and stir quickly to prevent from burning. Cook for one minute and then add carrots and cabbage. Cook for 4-5 minutes until softened, stirring frequently. Add bean sprouts and then vegetable stock, soy sauce, and sugar. Bring the soup up to a low boil and then whisk in miso and sesame oil. Let simmer gently, and continue to cook 10-15 minutes, and season with salt to taste if needed.

In another medium pot, bring 2 litres of water to a boil. Add ramen noodles, and cook 5-7 minutes, until al dente.

To cook soft boiled eggs

In a medium sized pot, bring water to a boil. Carefully lower eggs into boiling water with a large slotted spoon, turn the water down to a medium simmer. Put a timer on for 7 minutes, and then drain hot water and cool eggs immediately in cold water. Let sit in cold water at least 5 minutes, and then carefully peel egg shells.

Coconut curry squash soup

Ingredients

2 Tbsps grape seed oil

3 medium shallots (thinly diced by chef)

4 cloves garlic, minced

3 tbsp fresh ginger

8 cups chopped butternut squash

salt to taste

1 1/2 Tbsp red curry paste

1 cup fresh cilantro leaves

1 tbsp ground cinnamon

2 14-ounce can coconut milk (reserve ¼ cup for garnish)

3 litres vegetable broth

3 Tbsp maple syrup

To garnish

Naan bread

Toasted pumpkin seeds (smoked paprika, cinnamon, cumin)

Cilantro leaves

Reserved coconut milk

Directions

In a large pot, heat oil over medium heat. Add shallots, garlic, and ginger and cook approximately 2 minutes, stirring frequently. Add squash, cinnamon, and curry paste, and cook 4 minutes longer. Cover with vegetable stock and coconut milk, then add maple syrup and cilantro. Simmer approximately 15-20 minutes until squash softens. Season to taste with salt.

Garnishes

To prepare Naan bread, heat a medium sized frying pan over medium heat. Toast the naan bread on both sides until golden and slightly crispy. Let cool and then slice into triangles (10 per. Naan bread).

To toast pumpkin seeds, heat frying pan over medium heat. In a medium bowl, mix together ½ cup of pumpkin seeds, ¼ teaspoon of salt, ¼ teaspoon of cinnamon, ½ teaspoon of cumin, and ¼ teaspoon of smoked paprika. Add 1 teaspoon of grapeseed oil, then add pumpkin seeds to the pan. Stir with wooden spoon until the pumpkin seeds start to pop, and are well toasted. Transfer out of frying pan immediately into a bowl to cool.